Spinach Garlic Mozzarella Meatballs

Spinach Garlic Mozzarella Meatballs are a flavorful and satisfying dish that combines the richness of ground beef with the fresh flavors of spinach, garlic, and gooey mozzarella cheese. These tender meatballs are perfect for serving over pasta, paired with marinara sauce, or simply enjoyed on their own for a delicious bite.

Why You’ll Love This Recipe

These meatballs are a crowd-pleasing meal that’s both hearty and packed with flavor. The combination of fresh spinach, garlic, and mozzarella creates a savory filling that melts in your mouth with each bite. The mozzarella inside adds a delightful surprise, keeping the meatballs juicy and tender. They’re easy to make, and the perfect dish for a family dinner, a weeknight meal, or a party appetizer. With just 40 minutes of your time, you can have an irresistible dish that everyone will love!

Ingredients

For the Meatball Base:

450 g ground beef
1 cup fresh spinach, finely chopped
3 cloves garlic, minced
60 ml breadcrumbs
25 g grated Parmesan cheese
1 large egg
½ teaspoon fine salt
¼ teaspoon ground black pepper
½ teaspoon Italian seasoning blend

For the Filling and Cooking:

1 cup mozzarella cheese, cut into small cubes
2 tablespoons olive oil

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large bowl, gently mix together the ground beef, chopped spinach, minced garlic, breadcrumbs, Parmesan cheese, egg, salt, black pepper, and Italian seasoning until just combined.

2. Portion 1–2 tablespoons of the meat mixture and flatten it in the palm of your hand. Place a cube of mozzarella cheese in the center, then wrap the meat around the cheese to seal completely. Form the mixture into a ball, ensuring the cheese is fully enclosed. Repeat with the remaining mixture and cheese.

3. Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, ensuring not to overcrowd the pan. Cook each batch for 4–5 minutes per side, or until browned evenly and fully cooked through.

4. Serve the meatballs hot with marinara sauce for dipping, or atop cooked pasta. Garnish with additional Parmesan and fresh basil if desired.

Servings and Timing

Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Servings: 4 servings (Approximately 16 meatballs)

Variations

• Spicy Meatballs: Add a pinch of red pepper flakes to the meat mixture for a spicy kick.

• Vegetarian Option: Substitute ground beef with plant-based ground meat or use a combination of lentils and mushrooms for a vegetarian version.

• Cheese Swap: Experiment with different cheeses such as provolone or cheddar for the filling.

• Herb Variations: Swap out the Italian seasoning for other herbs like fresh basil, oregano, or thyme for a new flavor profile.

Storage/Reheating

• Storage: Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.

• Freezing: To freeze, place cooked meatballs in a single layer on a baking sheet, then freeze until solid. Transfer them to a freezer bag or airtight container and freeze for up to 3 months. Reheat from frozen or thaw in the refrigerator.

• Reheating: Reheat meatballs in the microwave for 1–2 minutes, or heat them on the stove in a saucepan with a bit of marinara sauce until warmed through.

FAQs

1. Can I use ground turkey instead of beef?

Yes, you can use ground turkey or chicken as a leaner alternative. Just keep in mind that ground turkey tends to be drier, so be sure to monitor the cooking time closely to keep them tender.

2. Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs in advance and refrigerate them until ready to cook. You can also freeze them before cooking and then cook them directly from frozen.

3. How do I prevent the cheese from leaking out of the meatballs?

Make sure the meat mixture is securely wrapped around the mozzarella, ensuring no gaps. Cooking them gently on medium heat will help the cheese melt inside without escaping.

4. Can I bake these meatballs instead of frying them?

Yes, you can bake them in the oven at 375°F (190°C) for about 20 minutes or until they are golden and cooked through. Baking may result in a slightly firmer texture.

5. Can I use pre-grated mozzarella instead of cubed?

Yes, you can use pre-grated mozzarella, but be aware that it may not melt as beautifully as the cubed version. It’s best to use fresh mozzarella for the gooey effect.

6. Can I use frozen spinach?

Yes, frozen spinach works just as well. Be sure to thaw it, squeeze out any excess moisture, and then chop it before adding to the meatball mixture.

7. How do I know when the meatballs are fully cooked?

The internal temperature of the meatballs should reach 165°F (74°C) to ensure they are fully cooked. You can also cut one open to check for any signs of pinkness inside.

8. What can I serve with these meatballs?

These meatballs are delicious served with marinara sauce, over pasta, or even on a sub roll with melted cheese for a meatball sandwich. A side of garlic bread or roasted vegetables makes a great addition!

9. Can I make these meatballs without breadcrumbs?

Yes, you can substitute breadcrumbs with oat flour, almond flour, or crushed crackers if you’re looking for a gluten-free option.

10. How long do the leftovers last?

Leftover meatballs will last up to 3 days in the refrigerator when stored in an airtight container. If you freeze them, they will last for up to 3 months.

Conclusion

Spinach Garlic Mozzarella Meatballs are a delicious and satisfying dish that combines tender, flavorful meatballs with a melty mozzarella surprise inside. Whether you serve them with pasta, marinara sauce, or on their own, they are sure to become a favorite. With easy-to-follow instructions and simple ingredients, these meatballs are perfect for weeknight dinners or meal prep. Try them today for a guaranteed hit!

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